Foodservice News and Information

  • Big profits in sustainable fish

    THE RESTORATION and sustainable management of Europe’s fish stocks could generate huge returns on investment, according to new research.     A study published by the New Economics Foundation (nef) found that if stocks are restored the total value of… Read More

  • Drink AND Drive – Scots claim new fuel source

    A DEAL has been signed to turn by-products from a Scottish distillery into fuel for cars. The Tullibardine distillery in Perthshire has linked up with Celtic Renewables a spin-out company from Napier University in Edinburgh to produce bio-fuel from the… Read More

  • Putting the British into breakfast

    LONDON’S RESTAURANTS, caterers and hotels are being challenged to provide better breakfasts that are good for diners, farmers, farm animals and the environment.     Ethical Eats, a network of 1,000 London caterers determined to improve their sustainability, has published… Read More

  • New funding for SME’s

    SMALL BUSINESSES in Scotland can apply for new funding to help them reduce waste and improve efficiency.      The money, available from Zero Waste Scotland (ZWS), is designed to help businesses wishing to make capital investments which aim to… Read More

  • Is this the most sustainable eaterie yet?

    RIVER COTTAGE Canteen in Plymouth has been awarded the Sustainable Restaurant Association’s highest ever rating.      Hugh Fearnley-Whittingstall’s newest restaurant scored 89% in the SRA’s sustainability Star Rating, surpassing the scores of 87% for River Cottage HQ at Park… Read More

  • New guide to commodity investments

    WWF HAS unveiled a groundbreaking new guide to responsible investing in 10 major commodities sectors.   The 2050 Criteria: Guide to Responsible Investment in Agricultural, Forest, and Seafood Commodities comes amid accelerating global interest, and controversy, around the financing of food… Read More

  • Connection between local sourcing and well-being?

    THE IMPACT of buying and selling local food produce is to be investigated in a major research project by the University of Essex.   Funded by the East of England Co-operative and the British Academy, the year long project will… Read More

  • Fair pricing in foodservice

    CH&Co’s Caroline Fry explains why she supports the idea of a fair price for dairy farmers, but it’s not always easy.   When the recent media interest in the price paid to dairy farmers threw an unflattering spotlight on the… Read More

  • Food and drink industry recognised for cutting environmental cost

    THE FOOD and drink industry has been praised by Lord Smith, Chairman of the Environment Agency, for cutting the environmental costs of feeding Britain.   Speaking during a visit to Coca-Cola’s factory in Wakefield, Lord Smith praised efforts by food… Read More

  • FootprintComment: Tracey Rogers of UFS talks about food waste

    ONE YEAR on, Tracey Rogers, managing director of Unilever Food Solutions comments exclusively to FoodserviceFootprint.com about the impact of United Against Waste.                      “A year ago we called upon the industry… Read More